Postharvest quality of arazá fruit during low temperature storage

Hernández, M.S.; Barrera, José; Martínez, O.; Fernández-Trujillo, J.P.

doi:10.1016/j.lwt.2008.11.009

Cited by 10 publications

(8 citation statements)

References 11 publications

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“…2A) may be associated with the development of disorders (Table 3). This erratic trend was also reported for arazá stored at chilling-sensitive temperatures such as 10 C (Hernández et al, 2009;Hernández and Fernández-Trujillo, 2004). 1-MCP treated turning fruit showed an unexpected enhancement of RR at 7 C compared with the control ( Fig.…”

Section: Effects the 1-mcp Treatment For 1 H (Experiments I And Ii)supporting

confidence: 65%

“…(Hernández, Martínez, & Fernández-Trujillo, 2007). The short shelf-life of arazá fruit (3 d at 25 C) is due to a high respiration rate (RR), high levels of ethylene production (EP), accompanied by severe dehydration, shrivelling, softening and susceptibility to mechanical damage, anthracnose decay and chilling injury (CI) at temperatures below 11e12 C (Hernández, Barrera, Martínez, & Fernández-Trujillo, 2009;Hernández & Fernández-Trujillo, 2004;Hernández et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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1-Methylcyclopropene delays arazá ripening and improves postharvest fruit quality

Carrillo¹,

Hernández²,

Barrera³

et al. 2011

LWT - Food Science and Technology

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Section: Effects the 1-mcp Treatment For 1 H (Experiments I And Ii)supporting

confidence: 65%

Section: Introductionmentioning

confidence: 99%

1-Methylcyclopropene delays arazá ripening and improves postharvest fruit quality

Carrillo¹,

Hernández²,

Barrera³

et al. 2011

LWT - Food Science and Technology

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“…Thus, 1-MCP is being commercially used in extending storage life in several perishable fruits (Watkins, 2006). Some examples of the beneficial effects of 1-MCP in postharvest fruits have been recently reviewed, including, delay of weight loss (Blankenship and Dole, 2003), maintenance of fruit firmness, a decreased susceptibility to postharvest decay (Hernández, Barrera, Martínez, & Fernández-Trujillo, 2009), and prolonging storage life (Rupinder & Dwivedi, 2008). The aim of this study was to study the effects of 1-MCP treatments at three concentrations (1000, 1250, and 1500 nl l -1 ) with three different fumigation period (12, 18, or 24 h) in an attempt to slow down the external postharvest changes and extending the storage life of 'Maha Chanok' mango fruit stored at ambient temperature.…”

Section: Introductionmentioning

confidence: 99%

Effects of 1-MCP on External Postharvest Qualities and Shelf Life of ‘Maha Chanok’ Mango Fruit

Chutichudet¹,

Chutichudet²,

Trainoak³

2015

JAS

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‘Maha Chanok’ mango is an economic fruit crop widely cultivated commercially throughout Thailand. By nature, mango fruit has a rather limited storage life after harvest. 1-methylcyclopropene (1-MCP) has been accepted as a commercial substance to improve several fruit qualities. The objective of this research was to study the effects of 1-MCP on the external postharvest qualities and storage life on the ‘Maha Chanok’ mango fruit. The experiment was laid out in a Completely Randomized Design with three replicates, ten fruits per replicate. Mango fruit was fumigated with 1-MCP at three concentrations (1000, 1250, or 1500 nl l-1) and three fumigation periods (12, 18, or 24 h), compared with the control fruit. After treating, all treatments were stored under ambient temperature (27 °C, 80%R.H.). The following determinations were made every two days for assessment of fruit weight loss, firmness, chlorophyll content, decay incidence, and storage life. The results showed that fruit treated with 1500 nl l-1 1-MCP for 24 h had the maximal fruit firmness. For chlorophyll content, the results showed that fruit-treated with 1500 nl l-1 1-MCP for 12 h could effectively retain the highest chlorophyll contents. Furthermore, both the lowest fruit decay and the longest storage life of 12 days were achieved from the fruit treated with 1000 nl l-1 1-MCP for 12 h.

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“…In Brazil, it is known as araça boi. The fruit is a fleshy berry with an attractive flavor and a medium level of vitamin C (7–40 mg/100 g fresh weight) (Hernández et al . 2009).…”

Section: Introductionmentioning

confidence: 99%

“…It is sold fresh in Colombian superstores and it is exported to the U.K. The shelf life of fresh arazá is 1 week when it is stored at 20C and 2 weeks when it is stored at 12C (Hernández et al . 2009).…”

Section: Introductionmentioning

confidence: 99%

THE EFFECT OF PASTEURIZATION ON THE QUALITY OF FROZEN ARAZÁ (EUGENIA STIPITATA MC VAUGH) PULP

García-Reyes

Narváez‐Cuenca

2010

Journal of Food Quality

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The effects of pasteurization on the quality of frozen arazá pulp were investigated. Arazá pulp was pasteurized at 65, 73, and 80C before being placed in frozen storage at -20C for a period of 60 days. After pasteurization (day 0 of frozen storage), no changes in color, aroma, or texture were observed; nevertheless, taste, vitamin C, and antioxidant activity (AA) were negatively affected. After 60 days of frozen storage, a decrease in the AA and a decrease in both vitamin C and phenolic levels were observed, with the exception of the unpasteurized pulp, for which there were no differences in the AA-ferric reducing antioxidant power and phenolics before and after the 60 days of frozen storage. No correlation was found between phenolics and AA, which could be due to differential changes in the phenolics composition that were not measured in this work. The decimal reduction time in days of vitamin C was 92, 89, 112, and 176 for the control and the pasteurized pulps (at 65, 73, and 80C), respectively. Pasteurization at 80C before freezing at -20C could be a successful technique to extend the shelf life of arazá pulp.

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Postharvest quality of arazá fruit during low temperature storage

Cited by 10 publications

References 11 publications

1-Methylcyclopropene delays arazá ripening and improves postharvest fruit quality

1-Methylcyclopropene delays arazá ripening and improves postharvest fruit quality

Effects of 1-MCP on External Postharvest Qualities and Shelf Life of ‘Maha Chanok’ Mango Fruit

THE EFFECT OF PASTEURIZATION ON THE QUALITY OF FROZEN ARAZÁ (EUGENIA STIPITATA MC VAUGH) PULP

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